Baking, Breakfasts, Cakes, Chocolate, Dairy Free, Desserts, Naturally Sweetened, Nuts, Snacks, Spelt
Carob Cake with Sugar-Free, Dairy-Free Icing
Hi everyone – I’m finally getting around to posting a recipe! We’re actually on holiday at the beach, which is why I’ve been so slack. This cake can be made with either cocoa or carob (use a little more if cocoa). There’s also a couple of suggestions for sweeteners – if you’ve never heard of Rapadura, see here. I sometimes use butter, sometimes olive oil, sometimes coconut oil – you can substitute it for whatever you usually use. You can make it either with spelt or gluten free flour (or wheat of course, but I don’t use wheat).
Carob Cake with Sugar Free, Dairy Free Icing
Ingredients
120g (4.25 oz) butter or oil
100g (3.5 oz) rice-almond milk
2 eggs
1 tsp vanilla powder
150g (5.3 oz) spelt flour (or 120g (4.2 oz) gluten-free flour)
4 level tsp baking powder
30g (1 oz or about 3 heaped Tbsp) carob powder
100g (3.5 oz) raw honey or 120g (4.2 oz) Rapadura or 60g (2 oz) Rapadura & a pinch of stevia powder
Carob Icing
3 Tbsp of coconut oil or butter
1/2 cup carob chips
1/4 cup honey (or rice malt syrup)
1/4 cup rice-almond milk
1 tsp vanilla powder
Instructions
1. Preheat oven to 180C. Grease and line a 20cm square pan or small ring tin.
2. Melt butter/coconut oil (Thermomix: 2 mins/ 60C/ speed 4).
3. Add in remaining cake ingredients in Thermomix (or food processor) for 30 sec (speed 5 in Thermomix, med-high speed in food processor).
4. Pour into cake tin and bake in centre of the oven for 25-30 minutes, or until knife inserted comes out clean.
5. Eat warm dusted with powdered Rapadura, or cool and top with carob icing.
Carob Icing (Frosting)
Based on the recipe from Fit For Life cookbook by Marilyn Diamond.
1. In a saucepan, combine all ingredients and warm over medium-low heat while stirring continuously with a wooden spoon (or Thermomix 2 minutes/ 60C/ speed 2).
2. Drizzle and spread over cake – it will get firm as it cools.
Notes
If you have some left, you can keep it in the fridge and spread it on toast – Yum!
Try adding crushed hazelnuts for a healthy substitute for Nutella!
Yum! I cook with spelt flour too and this looks delish, might have to try it. I need more recipes for my thermomix and this looks a good place to find them, thanks for sharing!
Wow does this sound delicious or what!? Yum!!
What kind of carob do you use? I bought some raw carob and it smells like cheese…. I cannot bring myself to use it! I’ve heard toasted is much tastier.
Enjoy your holiday!!
xoxo
I use toasted or untoasted carob – you can just toast your own… just stir it in an iron skillet/heavy pan over low heat until darker in colour. It is supposed to taste better toasted. I don’t really notice the difference when making cake though. But mine doesn’t smell like cheese! Maybe you’d better toast it! 🙂
Just made this and it is yum!! So great to use an alternative to chocolate for my kids. I bought some rapadura, carob powder and coconut butter from my local co-op for the first time, so this was a perfect recipe to use all three 🙂
Oh that’s great – glad you liked it! 🙂
This cake is superb! The icing makes it that little bit special! I added the ground nuts – just anything I had – to the left over icing and the spread is yummy!
I ran out of rapadura the second time I made it and used coconut sugar which was just as good.
What would you suggest for an egg replacer Jo? ie psyllium or apple sauce or xanthum gum? My son can’t do chia seeds or the egg replacer powder